Water Grill – Los Angeles


Hamachi Crudo with Champagne Grapes Preserved Meyer Lemon, Lemon Verbena and English Pea Puree

Chilled Maine Lobster with Saffron Aioli

Blue and Dungeness Crab Cake with Harissa, Herbed Couscous and Yogurt-Lime-Cucumber Sauce

Foie Gras Duet: Seared with Cherries and Cassia Gastrique

Foie Gras Duet: Parfait with Orange Cognac Gelée

Sumac Coated Australian Barramundi with Linguicia and Grilled Calamari Strewn Israeli Cous Cous with Castelvetrano Olives

New Zealand John Dory withTomato-Date Chutney, Tiny Summer Squash, Cumin Scented Zucchini Puree and Chick Pea Panisse

Blueberry Mascarpone Cake served warm with Lemon, Candied Corn, Créme Fraiche Ice Cream and Blueberry

Red Velvet Pudding served warm with Mascarpone Ice Cream, Cocoa Nib Streusel and Raspberry

Warm Cinnamon Doughnut and Lemon Doughnut Hole

The End.

We enjoyed this meal with an absolutely fabulous bottle of Peter Michael La Carrière (French for “the quarry”) Chardonnay 2004 recommended by Sommelier Cara Bertone. Tasting notes: A terroir-driven minerality dominates the aroma: crushed stone, baking flour and sweet pear. The minerality is highlighted by notes of citrus oils, William pear and lemon. Touches of tangerine and sweet vanilla complete the elegant bouquet. Rich and intense, the 2004 La Carrière presents on the palate wonderful concentration and elegance.

The entire staff was outstanding, thank you to all, especially Chef Ted Hopson who even took us on a tour of his kitchen!

From the website: “Inspired, adventurous and inventive sums up the Water Grill. Praised by Zagat Survey as Los Angeles’ top seafood restaurant since the day it opened, Water Grill has become an institution of excellence. In service, food, presentation, décor, ambiance and overall guest experience, this Downtown favorite exceeds all expectations.”
We agree.

And thanks, Rob 🙂

Tostada de Carnitas


Carnitas (pork shoulder) on a white corn tortilla topped with avocado, cabbage, cilantro, crema Mexicana, salsa picante fresca, and cotija molido chesse. The pork was braised, then I fried it just before serving to give it crispy edges.

A great trick I learned from Rick Bayless is to spray both sides of the corn tortilla with a light oil, then I heat it in a hot pan. The tortilla comes out soft, slightly browned, not greasy, and just delicious (unlike heating in the microwave, or frying with oil in the pan). Thanks Rick!

I served the tostada with a crunchy and refreshing side of radishes (rábanos) with olive oil, gray salt and a squeeze of lime.

We had a fabulous meal at Rick Bayless’ Topolobambo Restaurant in Chicago. Even though he was busy in the restaurant, he was very gracious and spent some time with us at our table.

Just “Topolo” – that’s what people-in-the-know call it. Frontera Grill’s sister restaurant, Topolobampo, shares the front door and bar. But then the sister flaunts her own. If Frontera rocks and claps, Topolo slinks. She is the quiet, sleek, classy sister. And she invites you into an elegant Mexican fantasy world and to dress up a notch for its incomparable, authentic, regional flavors.

A Birthday Bouquet for You, Julia


My Julia Child floribunda roses (butter yellow) with French Perfume hybrid tea roses (pink with yellow center) and 5 fresh herbs from Gail’s Garden: rosemary, basil, sage, mint, and flowering oregano.

Julia Child writing about 1949:
“On August 15, I turned thirty-seven years old. Paul bought me the Larousse Gastronomique, a wonder-book of 1,087 pages of sheer cookery and foodery…By now I knew French food was “it” for me. I couldn’t get over how absolutely delicious it was.”

Julia Child’s First Meal In France, November 1948


“We began our lunch with a half-dozen oysters on the half shell.”

“Rouen is famous for its duck dishes, but after consulting the waiter Paul had decided to order Sole Meunière…perfectly browned in a sputtering butter sauce with a sprinkling of chopped parsley on top.”

“Then came the salade verte with a slightly acidic vinaigrette.”

“We followed our meal with a leisurely dessert of fromage…”

“Paul and I floated out the door into the brillant sunshine and cool air. Our first lunch together in France had been absolute perfection. It was the most exciting meal of my life.” This is as she describes her meal to us in My Life in France by Julia Child and Alex Prud’homme, pages 17 and 18.

To make Sole Meunière: Season the fresh Petrale Sole, then dip it in a beaten egg. Dredge in flour and shake off the excess. Saute in a half butter/half olive oil mixture until light brown. Make the sauce in another pan; brown the butter, finish with lemon juice and chopped parsley. Pour sauce on the platter, then top with the fish. Garnish with lemons and parsley.

A special thanks to Lisa at Champaign Taste for hosting this Julia Child Birthday Event. Please visit her site to link to other bloggers celebrating Julia’s Birthday.

Chicken Livers Banker Style: Fegato di Pollo alla Finanziera & Chicken Liver Pâté: Terrine de Foies de Volaille

Chicken Livers – Italian and French: one process, two styles:

First, make risotto with a rich chicken stock.

Chicken livers are seasoned then dredged in flour and sauteed in olive oil and butter.

The livers are removed from the pan and kept warm while onions are cooked with Marsala wine.

The livers are returned to the pan with the onions and some chicken stock is added to finish cooking the livers. Fegato di Pollo alla Finanziera: the chicken livers and onions are served with risotto and garnished with parsley.

The next day, we take “leftover livers and onions” and process with crème fraîche and parsley.

Terrine de Foies de Volaille: our pâté is served here with challah bread, chopped eggs, and cornichons.